Lemon Blackberry Cupcake Recipe

These lemon blackberry cupcakes are soft, fluffy lemon cupcakes topped with sweet blackberry buttercream and a fresh blackberry for the prettiest spring or summer dessert.

Prep Time20

Cook Time22

Keyword: blackberry buttercream, lemon blackberry desserts

Servings: cupcakes

Calories: 380kcal

Equipment

Ingredients

Lemon Cupcakes:

1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup sour cream
1/4 cup whole milk

Blackberry Buttercream:

1 cup unsalted butter softened
3-4 cups powdered sugar
2-3 tbsp freeze-dried blackberry powder
or blackberry puree strained to remove seeds
1 tbsp heavy cream or milk
1 tsp vanilla extract
pinch of salt

Instructions

For the Cupcakes:

Preheat oven to 350°F.
Line a cupcake pan with liners.
In a bowl whisk together: flour, baking powder, baking soda, and salt.
Beat butter and sugar until light and fluffy.
Add eggs one at a time.
Mix in vanilla, lemon zest, and lemon juice.
Mix in sour cream.
Alternate adding dry ingredients and milk.
Mix until just combined.
Fill liners 2/3 full.
Bake 18–22 minutes or until tops spring back.
Cool completely.

For the Blackberry Buttercream:

Beat butter until creamy.
Add powdered sugar gradually.
Mix in blackberry puree, vanilla, cream, and salt.
Beat until fluffy.
If needed, add more powdered sugar to thicken.

Frost & Decorate:

Pipe frosting onto cooled cupcakes.
Top each with a fresh blackberry.
Optional: extra lemon zest, mint leaf, drizzle of blackberry sauce. If you're feeling fancy.

Nutrition